Basque Burnt Cheesecake

November 24, 2014


Author Notes: La Vina, a tapas bar in San Sebastian, Spain, probably serves things other than dessert, and they are probably good, but everyone just comes here for the cheesecake. This tiny bar has perfected a fluffy yet rich cake with a crisp crust reminiscent of creme brulee. I tried to wrestle the recipe out of the owner, but the only secret he shares is that the cake is baked in an extremely hot oven and goes perfectly with a glass of Pedro Ximenez. After fiddling a bit in the kitchen, I came up with this recipe, which is a pretty stellar approximation of the original.Andrea Bearce Duty

Makes: 1 cake
Prep time: 15 min
Cook time: 1 hrs

Ingredients

  • 2 pounds Philadelphia Cream Cheese
  • 1 3/4 cups castor sugar
  • 7 whole eggs
  • 2 cups double cream OR heavy whipping cream
  • 1/4 cup flour

Directions

  1. Preheat oven to 425 F. Grease a 23cm spring-form pan and line with parchment paper, making sure the paper comes at least three inches above the top of the pan.
  2. In the bowl of an electric mixer, cream together the cream cheese and sugar until smooth. Add the eggs one at a time, making sure to scrape the sides of the bowl a few times. Pour in the double cream and mix until incorporated. Fold in the flour with a rubber spatula.
  3. Pour batter into the prepared pan and place into the center of the oven. Bake for 50-60 minutes, or until the top is deeply golden and the center barely jiggles. Let cool completely before removing the sides of the pan.

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Reviews (5) Questions (0)

5 Reviews

jodyrah July 6, 2018
Simply outstanding. This will now be my “go to”. It will be VERY loose @ 50 minutes, but do take it out. It firms nicely. Wonderful room temp, equally delicious chilled. Freezes beautifully. My cooled cake was not jiggly as is La Vina Bar’s however it was that jiggly when I removed it from the oven. https://youtu.be/aCmWxHUhKmg
 
Nancy May 12, 2018
I had the original in San Sebastian and fell in love with it. This recipe is as close to it as I've found. So creamy, delicious, and very easy to make!
 
Siobhan September 6, 2017
I tried this on the recommendation of a friend who'd sampled the original in San Sebastian. I didn't want to make a full 9-inch springform pan so, since 7 eggs didn't allow me to reduce the recipe, I made 2 6-inch springform cakes, baking at 30 minutes each, and probably could have made a third but, hesitating, tried making individual cupcakes with the remaining batter. I got 18, which baked for 19 minutes. I first tried a cupcake after fully cooling and found them a bit foamy/souffle-like, which had surprised me but not having tried the original, I had nothing to compare to. I wasn't sure I'd make them again but I popped virtually all into the freezer. Five days later, I thawed and served a 6-inch cake to guests and was surprised to find it was much more cheesecake-like. The same was true of the cupcakes. That changed my mind and I put it in my "to make again" file. <br /><br />I drive from France each year to Portugal for the winter, right through Biarritz and past San Sebastian, so I'm looking forward to stopping and trying the original. But I would suggest anyone else try freezing these before making up your mind to make it again or not. I really was pleasantly surprised!
 
Chris G. December 28, 2016
Castor sugar is nothing more than super-fine sugar. Go to this web site for info on making and lots of last minute sugar how-to fixes:<br />https://www.thebalance.com/castor-sugar-substitute-1388911
 
Theladymagic G. January 24, 2016
What is castor sugar? I'm American, and sadly am low informed about any thing not commonly used here.